Going Costal

Tequila Lime Shrimp Tacos



Want a fresh tasting, easy meal to prepare? Can I perhaps interest you in these fantastic tacos from the sea? I came up with these from Colin's request for shrimp the other night, adapted the avocado radish salsa from Martha Stewart, and the idea of using tequila from the near empty bottle on my counter.

Tequila Lime Shrimp Tacos:

What You Need:

1 pound of frozen deveined, detailed shrimp
2 tablespoons of tequila
2 tablespoons of lime juice
2 tablespoons of fresh cilantro
1 teaspoon of ground cumin
salt and pepper to taste
8 small flour tortillas

What To Do:

Defrost the shrimp under running water. Coat a pan with cooking spray and heat over medium-high heat on the stove top. Add the shrimp, lime, tequila, cilantro, cumin, salt and pepper to the pan. Saute shrimp for 10 -15 minutes or until the shrimp become more white and shrink.

Avocado Radish Salsa:

What You Need:

1 medium avocado
6 radishes
2 teaspoons of lime juice
1/4 cup of fresh cilantro
1 tablespoon of green chiles
1 teaspoon of olive oil


What To Do:

Slice the radishes and cut the slices in half. Remove the avocado from it's peel, slice into about 1/2 inch chunks. Place the radishes and avocado in a bowl with the lime juice, oil, cilantro and chiles. Stir the radishes and avocado in the mixture and coat well.

Fill the tortillas with the shrimp and top with the avocado radish salsa. Serve with black beans mixed with the left over chiles for an little extra kick.

Personally, I liked these shrimp tacos better than the ones at Tex Tubbs's. But I may be a little biased. ;)

Skinny Stroganoff

I know we are getting into the summer months and typically rich, meaty meals aren't everyone's first choice. But I went grocery shopping this weekend without doing my typical find-a-few-recipes-and-make-a-list approach. Rather, I listed what I wanted to make this week and bought what I thought would be in it. I figured Hamburger Stroganoff was easy enough and you know what? It was!

Skinny Stroganoff

Ingredients:
1 T of butter
1 small onion, diced
1 pound of 96% lean hamburger
1 T of worcestershire
1/2 tsp of salt
1/2 tsp of black pepper
1 small can of mushrooms
1 can of reduced fat cream of mushroom soup
1 cup of light sour cream
1/4 cup of chicken broth
egg noodles or rice (to serve over)

What to do:
Saute the onion in the butter in a pan over medium heat. Add the hamburger, worcestershire, salt, black pepper, and mushrooms. Let the meat brown, remember to stir every so often to keep it from burning to the pan. After the meat browns, add the soup, sour cream, and chicken broth. Reduce the heat to medium-low and let it simmer for 15- 20 minutes, stirring it occasionally. Serve over egg noodles or rice.

Makes 4 servings.

Breakdown: (minus the carbs it is served over)
Calories: 262
Fat: 12 g
Carbs: 12g
Protein: 26 g